110 kcal per serving
[The amount shown in the picture is for 1.8L（ 10cup） type.]
1. White fish ………… 150g
2. Salt ………… A dash
3. Sake（rice wine） ………… A dash
4. Tofu ………… 100g
5. Chinese cabbage leaf ………… 20g
6. White leek ………… 10g
7. Shimej（i shimeji mushroom） ………… 10g
8. Carrot ………… 10g
9. Dashi kombu（5cm square） ………… 1
10. Ponzu sauce（soy sauce with dashi and citrus vinegar） ………… As needed
1. White fish ………… 300g
2. Salt ………… A dash
3. Sake（rice wine） ………… A dash
4. Tofu ………… 200g
5. Chinese cabbage leaf ………… 40g
6. White leek ………… 20g
7. Shimej（i shimeji mushroom） …………20g
8. Carrot ………… 20g
9. Dashi kombu（5cm square） ………… 2
10. Ponzu sauce（soy sauce with dashi and citrus vinegar） ………… As needed
1.Slice the white fish into bite-sized pieces and sprinkle salt and sake to season the fish.
2.Cut the tofu into bite-sized pieces. Shave the Chinese cabbage thinly.
Slice the white leek thinly and diagonally.
Separate the shimeji into small florets.
Slice the carrot thinly.
3.Put the cooking plate with the dashi kombu and place 1 and 2 on top.
4.Put the washed rice and water in the inner pot,
and then put it in the rice cooker.
5.Insert 3 in the inner pot, select the “同时烹调” menu,
and press the [煮饭] key.
6.When cooking is complete, place the dish on a serving plate
and serve it with ponzu sauce on the side.
Soy sauce can be used in place of ponzu sauce.
